Ten fo. I tinker between 80/20 and 85/15 with steak trimmings, mostly. They've gotten hard to get, so the $1.50/lb frozen pellet fat has been the go to the last few years.
partialy freeze fat, cut up into cubes, run the frozen fat. clean machine and then re run fat/meat mix.
We don't add fat either, but it's not used for burgers or sausage. It's used for chili ,spaghetti , meatloaf, etc
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